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Food Safety Inspection Checklist (Fisherkidd) PDF
Food Safety Inspection Checklist (Fisherkidd) PDF
Audit Instructions
1. Complete the Internal Food Safety Audit at least twice per year.
2. If necessary, complete an audit for each food service area within the organisation
3. The audit consists of two types of review:A Desktop Audit i.e. a review of the documentation and records used as part of the
organisations Food Safety Program; and
An on-Site Audit of the practices and procedures being carried out during production and
service of food. During the audit, speak with staff/ volunteers to gauge what is actually
happening day-to-day.
4. Record NA for questions which are not relevant.
5. On completion of the audit develop an action plan to ensure any non-conformances are dealt with
immediately and appropriately. Ensure a completion date is entered into the audit to document
the corrective action has been carried out.
6. Retain and file all audits.
Source: NSW Food Authority Vulnerable Persons Food Safety Scheme Manual Version 2
AUDIT
CONDUCTED BY:
Critical Item
AREA:
Compliant
YES
NO
Completed/
Actioned
Supplier Program
1.
2.
3.
6.
When questioned, are staff aware of the food safety issues accepting receipt
of incoming products?
When questioned, are staff aware of the main food safety factors when
inspecting a food delivery vehicle
Are all products listed on your Approved Suppliers List
7.
8.
5.
Receipt
4.
9.
Storage
19. Are all storage areas neat and tidy with food products stored off the ground
and not in contact with wall surfaces?
20. Are all foods in storage containers covered and labelled with name of
product, date of receipt?
21. Is all packaging in good condition?
Compliant
YES
NO
Completed/
Actioned
Cleaning
36. The Cleaning Schedule (Form 12) is visible and is being followed
37. Does the cleaning schedule include all relevant information eg: instructions on
chemical preparation and cleaning steps, items to be cleaned, frequency,
chemicals to be used, equipment to use, who is responsible etc?
38. Are the cleaning schedules completed regularly?
39. Is there adequate equipment and facilities to undertake cleaning effectively?
40. Is the cleaning equipment clean, in good repair and stored appropriately after
use?
41. Are sanitisers for work surfaces readily available for use during food
preparation?
42. Are cleaning chemicals made up correctly?
43. Are MSDS readily available?
44. Is any verification of cleaning effectiveness regularly conducted?
45. Are all cleaning chemicals store separately from food areas?
46. Are all cleaning chemicals in clearly labelled containers?
47. All new equipment has been included in the Cleaning Schedule (Form 12)
48. The dishwashing machine is operating correctly and maintained in good order
(i.e. Wash tanks are emptied and refilled with clean water regularly)
Compliant
YES
NO
Completed
/ Actioned
Pest control
Waste
Personal Hygiene
75. Daily hygiene practices are monitored by the Co-ordinator and all corrective
actions completed
76. There are sufficient hand-washing facilities installed in all food handling areas
77.
Warm water
Soap
Paper toweling
78. Food handlers wash their hands as often as necessary
82. Kitchen personnel wear appropriate protective clothing and protective head
coverings
83. All staff understand their responsibilities with regards reporting of illness
87. Are staff aware they must not be at work when they may be suffering from a
food borne illness or condition?
88. Are staff trained in food hygiene?
Compliant
YES
NO
Critical Item
Completed
/ Actioned
Product Recall
95. Any recall event have been implemented as per the procedures
96. Any recalls have been recorded on the Product Recall Form (Form 12)
Food Preparation
97. Is the 2hr/4hr rule not exceeded for the sum of all steps performed at room
temperature including preparation distribution and service?
98. Is preparation scheduled so that foods that do not contain allergens can be
prepared without contaminating them eg gluten free foods prepared before
gluten containing foods?
99. Are salads and other raw vegetables sanitised prior to serving?
100. Where a chemical sanitiser is used are there records to show levels are
maintained?
101. Correct use of equipment/ utensils prevents cross-contamination
102. Is there documentation to show that the cleaning program is followed?
103. Have appropriate corrective actions been taken and recorded where problems
arose concerning food preparation?
104. Are work surfaces, utensils and equipment clean and is there
105. Are chemicals stored in a manner to prevent contamination?
106. Is the risk of foreign objects (physical items) controlled to prevent
contamination?
107. Is equipment working and well maintained in this area?
108. Is equipment installed to facilitate effective cleaning in this area?
109. Is food waste disposed of efficiently and appropriately?
110. Are waste bins emptied regularly?
111. When questioned are staff aware of the risks when handling food?
112. Are staff wearing appropriate protective clothing?
113. Are staff following good hygiene practices?
114. Are staff who are not in good health kept away from direct contact with food?
115. Are there adequate hand washing and drying facilities for staff?
Compliant
YES
NO
Completed
/ Actioned
Thawing
121. Items that are thawing in cool rooms labeled with a sticker that specifies:- Date
removed from the freezer
122. All thawing products labeled
123. Thawed products are used within 3 days of removal from the freezer
124. Have appropriate corrective actions been taken and recorded wherever
problems have occurred?
125. Are foods covered during thawing?
Cooking
126. The Food Safety Log (Form 6) is up-to-date and all corrective actions
completed
127. Have the product monitoring forms been completed?
128. Are all foods handled with utensils or where direct hand contact is required, are
fresh gloves worn?
129. Has appropriate corrective actions been taken and recorded where problems
arose?
130. Are cooking times and temperatures satisfactory and monitored by staff?
131. Are all necessary steps taken to prevent the likelihood of food being
contaminated with microorganisms or allergens during the cooking process?
132. Are staff following good hygiene practices?
Critical Item
Compliant
YES
NO
Completed
/ Actioned
Cooling
140. The Food Safety Log (Form 6) is up-to-date and all corrective actions
completed
141. Are there records of temperature monitoring for all refrigerated storage areas
used (eg cool rooms, refrigerators etc)?
142. Is documentation available?
143. Cooked foods are cooled to 21oC or below within two hours and 5oc or below
within a further four hours
144. Is the food covered where practicable while cooling down / after blast chilling?
148. Have appropriate corrective actions been taken and recorded where problems
have occurred?
149. Are cooling down times and temperatures satisfactory and monitored by staff?
Is documentation available?
150. Are all necessary steps taken to prevent contamination during the cooling down
process
151. Are food containers dated and labelled with the product name prior to cold
storage?
Reheating
152. The Food Safety Log (Form 6) is up-to-date and all corrective actions
completed
153. Are all necessary steps taken to prevent the likelihood of food being
contaminated after the reheating process?
154. Are reheating times and temperatures satisfactory and monitored by staff?
Hot Holding
159. The Product Packing / Distribution Forms (Form 5) are up-to-date and all
corrective actions completed
160. Have appropriate corrective action been taken and recorded where problems
have occurred?
161. Are holding times and temperatures satisfactory and monitored by staff?
Critical Item
Compliant
YES
NO
162. Are all necessary steps taken to prevent the likelihood of food being
contaminated during the holding process
163. Are hot food holding facilities adequate?
164. Is the risk of contamination of the food while in display units controlled?
165. Are display / holding units clean prior to use?
166. When questioned are staff aware of the risks of contamination?
167. Is the 2hr/4hr rule not exceeded for the sum of all steps during the holding
process?
Completed
/ Actioned
172. Are all necessary steps taken to prevent the likelihood of food being
contaminated during the serving process?
173. Is food covered where ever possible while being plated and served?
174. Is all food handled with utensils and are there sufficient serving utensils for use
175. Are staff aware of the risks of contamination?
176. Are staff following good hygiene practices?
177. Are all items of crockery and cutlery clean prior to use?
178. Are pest control measures adequate and effective?
Transportation
179. The Product Packing / Distribution Forms (Form 5) are up-to-date and all
corrective actions completed
180. All foods are stored in suitable containers to maintain temperature control
during transit
181. The temperature of all food items is checked before distribution
Critical Item
Compliant
YES
NO
Completed
/ Actioned
194.
195. Are there product specifications for all high risk foods?
196. Have all menu recipe changes been approved and documented?
197. Have changes to equipment been approved and incorporated into the Food
Safety Program (eg cleaning, maintenance, calibration programs)?
198. Have changes to process been approved and incorporated into the Food Safety
Program?
199. Have training records been updated in accordance with your system
requirements?
200. Have any new advice from FSANZ or the NSW Food Authority been
incorporated?
201. Are complaints acted upon and system changes implemented if required?
Who is
responsible?
When will
the
problem
be fixed
by?
Completed
on (date)